- 1 box of penne pasta
- 1 14.5 oz can of diced tomatoes
- 2 16 oz cans of kidney beans (rinsed and drained)
- 1 26 oz jar of pasta sauce (I used garden combo)
- 2 cups shredded mozzarella cheese
- Preheat oven to 375 degrees
- Prepare pasta to al dente and drain.
- Add your beans, tomatoes and sauce to the pasta.
- Transfer to a casserole dish.
- Sprinkle your mozzarella cheese on top
- Bake for about 35-40 minutes or until cheese is golden brown.